 |
Chocolate Bread Pudding
Prepared by: The Hotel Hershey Culinary Team
from The Hotel Hershey
Ingredients:
1 dozen croissants
1 pound sugar
1 pound 64 percent couverture
2 vanilla beans
2 quarts milk
2 ounces cocoa powder
16 eggs
Directions:
Chop croissants. Make ganache out of the 64 percent couverture. Bring milk,
sugar, vanilla beans, milk, cocoa powder and eggs to boil; stir in chocolate
ganache.
Pour warm mixture over chopped croissants; allow to soak for 15 minutes. Grease
baking pan and fill 2/3 full with mixture. Bake at 300 degrees in a water bath
for 1 hour or until pudding is set. Serve warm.
Yield: 12 servings
|
1 |
 |
